If you like your dessert a bit tart and not too sweet, citrus might be the right choice for you. From oranges to limes and lemons to pomelos, you can’t go wrong with these fresh fruits. Here are a few recipes to get you cooking…
Ah, dessert, one of the world’s oldest temptation. Decadent and guilty as it may be, I follow Erma Bombeck’s advice, “Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
So here are the five best dessert spots in Perth for your enjoyment. Carpe diem!
22 Preston Street, Como
A Como institution, this gelato parlour is a fresh air in the summer. Come during the weekend and try out their special durian gelato!
Trustee’s 5-course Dessert Degustation, featuring “seasonal sugar extravaganza”, should not be missed. If it sounds a bit too much for you (it shouldn’t!), opt for the exquisite Snickers Bar ice cream.
Mainly known as North American-style diner, Brooklyn Lounge is also famous for its S’mores, which is a chocolate chip cookie sandwich with Nutella and marshmallow. Don’t forget to also taste the creamy NY Cheesecake!
No matter how full we are, there’s always a place for dessert somewhere in our stomach. However, given the plethora of dessert spots in Sydney, how can we know which ones are worth a try? Worry not, for I have crafted a list of the top Sydney desserts you must try:
1.Koi Dessert Barhttp://www.koidessertbar.com.au/
If you’re a fan of Masterchef contestant Reynold Poernomo, you will be able to taste his desserts in person here. The place serves ready-made desserts as well as fancy degustation menu.
With stores in many different locations across Sydney, the place serves a variety of cakes and pastries. If you’re after something savory, Bourke Street Bakery also offers a wide range of pies, quiche, and sandwiches.
Titled world’s best gelato in 2014, Cow and the Moon is not a place to be missed. The long queue in the Enmore store might dissuade you – but believe me, the Mandorla Affogato ice cream makes all the wait worthwhile.
In this place, visitors can sit down and enjoy a coffee while watching the chef create the famous Hungarian ‘chimney cake’ from scratch. Don’t forget to try out the slab cakes and freshly baked pastries as well!
If you’ve been watering your mouth over the chef’s desserts on TV, now is a good chance to try them out in person! The place is a galore of sweet desserts, serving cakes, tarts, pastries, chocolate and the infamous Zumbarons macarons.
Famous for its Asian Fusion cuisine, Ms. G’s also offers some great desserts. If you’re after something more healthy, order the fruit-infused range such as the ‘Tropical Passion’ (passionfruit custard, tropical fruits, chocolate coconut oil, pandan meringue, coconut sorbet) and ‘Omar’s Mess’ (green tea meringue, whipped yuzu curd, brown butter, jackfruit sorbet). But if you really just want a comfort food, don’t miss out the ‘Stoner’s Delight part 3’, which is a mix of doughnut ice cream, peanut dulce de leche, peanut & pretzel brittle, crispy bacon, mars bar brownie, raspberry curd, potato chips and deep fried Nutella!
Oh no, not like that. Do you enjoy more than just eating a pie reheated from a frozen food box? Well put away your savoury meat pies and ketchup packets, because I’ve got a delicious sweet pie recipe for you to try out.
Ingredients 6 cups of fresh blueberries (washed and dried)
2 (prepared) 9-inch pie crusts
3/4 – 1 cup sugar
3 – 4 tablespoons cornstarch
1/2 lemon zest
2 tablespoons fresh-squeezed lemon juice
1 large egg yolk whisked with 1 tablespoon warm water (for glaze)
Roll out one of the pie crusts to a diameter of 12 to 13 inches and transfer it to a 9-inch pie. Tuck it into the corners of the pan. Place the pie pan into the fridge and chill the crust for 30 minutes.
Preheat the oven to 220°c while the crust is chilling.
Mix blueberries, 3/4 cup of sugar, 3 tablespoons cornstarch, lemon zest and lemon juice together in a separate bowl. Stir until sugar dissolves into a goo and let the berries soften on the counter for 15-30 minutes.
Remove pie crust from the fridge and pour berries inside. Roll out the second pie crust to a diameter of 11 to 12 inches and gently lay it over the top of your pie. Trim the edges to make them even, then tuck the edges under themselves and crimp. Slice a few vent holes (in the shape of an ‘x’) in the top pie crust and brush egg yolk on the top.
Place the pie onto a baking sheet and bake in the oven for 15 minutes. Turn the oven temperature down to 180°C and continue baking for another 30-40 minutes, until the berry juices are bubbling and the top crust is golden brown.
Remove the pie from the oven and let it cool for at least 4 hours before serving.
7. And voilá! Enjoy your crusty blueberry creation with 8-10 of your friends (or enjoy all of it by yourself).